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2010 Xishuangbanna Black Puer Tea Cake
Factory: Tong Qing Hao
Harvest Year: 2010
Type: Ripe/Shu
Harvest Area: Xishuangbanna

This quality cake is smooth, rich and clean, moderately earthy with much aging potential, with a slight red goji berry aroma. It contains tea from the 2010 harvest from the Menghai and Nan Nuo mountain areas. The flavor is sweet and lasts in the mouth.

To see a slideshow of where this tea comes from visit Yang Su's Xishuangbanna Trip.

Amount to use: 1 tablespoon of tea to 3/4 of a cup of water (5g tea to 178ml water, or 0.18oz tea to 6oz water.) This tea can be brewed about 10 times.

How to brew: Gently loosen tea from the edge of the tea cake using your hand, a tea pick or a butter knife. Place the tea in the teapot. Add *195 degree F (90 C) water to the teapot to awaken and clean the tea. Immediately pour out and discard the water. Rinse the tea and discard the water a second time. Finally, add water and brew 8-25 seconds. Serve. Be careful not to over brew this tea.

*This temperature may be approximated by:
1) Heating water until medium bubbles form or
2) Removing a pot of boiling water from its heat source and letting it sit for about 5 minutes.

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